Herby Tomato Cannellini Bean Lasagne

Name: Herby Tomato Cannellini Bean Lasagne with Parmesan Cheese
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 brown onion; 1 packet celery; 2 clove garlic; 1 carrot; 1 packet cannellini beans; 1 sachet tomato & herb seasoning; 1 packet passata; 1 tsp brown sugar; ¼ cup water (for the veggies); 1 packet baby spinach leaves; 20 g butter; 2 tbs plain flour; ½ cup milk; 1 packet red wine jus; ½ cup water (for the sauce); 1 packet Parmesan cheese; 1 packet fresh lasagne sheets

with Parmesan Cheese

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The rulebook has been thrown out the window with this one. We have done the unthinkable and swapped mince for cannellini beans to make the base of this herby tomato lasagne. You've heard it here first, it is so good, that we might just throw the rulebook out more often.

Tags:

Over 30g protein

•Veggie

•Climate Superstar

Allergens:

Milk

•Gluten

•Wheat

•Soy

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

brown onion

1 packet

celery

2 clove

garlic

carrot

1 packet

cannellini beans

1 sachet

tomato & herb seasoning

1 packet

passata

1 packet

baby spinach leaves

1 packet

red wine jus

(Contains: Milk, Soy;)

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

fresh lasagne sheets

(Contains: Gluten, Eggs, Wheat; May be present: Milk, Soy.)

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup

water (for the veggies)

20 g

butter

(Contains: Milk;)

2 tbs

plain flour

(Contains: Gluten, Wheat;)

½ cup

milk

(Contains: Milk;)

½ cup

water (for the sauce)

Nutritional Values

Energy (kJ)3069 kJ

Calories733 kcal

Fat17.3 g

of which saturates9.9 g

Carbohydrate98.3 g

of which sugars23.8 g

Dietary Fibre26.1 g

Protein34.4 g

Sodium1461 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion, celery and garlic. • Grate carrot. • Drain and rinse cannellini beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, celery and carrot, tossing, until tender, 4-5 minutes. • Add cannellini beans, garlic and tomato & herb seasoning and cook, stirring until fragrant, 2 minutes.

• Reduce heat to medium, then stir in passata, the brown sugar and water (for the veggies) and simmer, until slightly reduced, 1-2 minutes. • Remove from heat, then stir in baby spinach leaves until wilted. Season with pepper.

• In a medium saucepan, melt the butter over medium heat. Add the plain flour and cook, stirring until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in the milk, red wine jus and water (for the sauce) until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat, then stir in half the Parmesan cheese. Season with salt and pepper.

• Spoon roughly one quarter of the bean filling into a baking dish, then top with a fresh lasagne sheet. Repeat with remaining filling and lasagne sheets. • Finish with a final lasagne sheet, then pour over the white sauce. Sprinkle with remaining Parmesan cheese. • Bake until golden, 20-25 minutes.